30 days, 30 dinners - Meal #9 Asian Pasta

All of this cooking has left our refrigerator full of vegetables. What do you do when you have a lot of random vegees? Make Asian pasta!

Note: this meal is a quick one and can be adapted with the meat or vegees of your choice.

Asian Pasta

Cook the meat of your choice. We chose chicken which we cut into thin strips and sauteed in a skillet with 2 TBS oil and 2 TBS soy sauce until browned. Remove from the pan and set aside.

Boil the noodles of your choice in salted water (we prefer spaghetti or fettuccine for this to make it similar to lo mien)

Cut the vegees of your choice and saute in the same skillet we used for the skillet. We used sliced red pepper, cut broccoli, sliced onions and mushrooms, and sliced green onions. The first four items take longer to cook, so save the green onions for the last minute or so. We cooked these in 2 TBS of oil and cooked them until they were still crunchy, but warm.

One the meat, pasta and vegees are cooked, toss together with soy sauce to your preferred taste. We added red chili flakes for a touch of heat.

Note: we did not add salt to anything, except for the pasta water. The soy sauce takes the place of any needed salt.